Thyme's aroma and flavour improve the food it is used in, giving it a delicate flavour that is difficult to achieve with other herbs. Thyme that was dried years ago or that has been kept on the shelf for a long time may require adjustments because the flavour is softer with time. Cooks often use half as much dried thyme as they would fresh thyme. However, because it is smaller when dried, differing proportions of the herb may be present in equal amounts of both fresh and dried thyme. The flavour of the thyme is likely to be extremely intense if it has only recently been dried. In most circumstances, cooks can use dried thyme in place of fresh thyme in recipes.
Thyme can be dried in the summer and kept and stored for the winter, allowing for year-round use in cooking. In these hotter climates, thyme normally has a lengthy growing season, but it is not perennial. The Mediterranean region, from Spain to Greece and from Morocco to Tunisia, is home to this herb. Thyme is a common ingredient in many dishes from Europe and North Africa. Additionally, it is generally accessible at grocers and specialist spice shops. Fresh sprigs of thyme can be used to make dried thyme. Although in varying amounts, fresh and dried thyme can typically be used interchangeably. The herb dried thyme is frequently used to season meats, marinades, and almost any other cuisine. Of course, the size of the stems will again play a role in this. It is often measured in sprigs, which can yield up to a half-teaspoon of leaves when peeled. Thyme is also known as "thym" in French, "thymian" in German, "tomillo" in Spanish, and "timi" in Indonesia. The Greek word "thumus," which meaning "courage," is the source of the English word "thyme." Thyme has long been used as a natural anti-depressant and has been associated with bravery. It is an evergreen herb that is used in food, medicine, and ornamentation. Is thyme a spice or a herb? is a common question regarding a condiment. Thyme, also known by its scientific name Thymus vulgaris, is a member of the mint family and a close relative of the oregano genus Origanum.
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